This Instant Pot Beef Ragu is incredibly comforting and satisfying, and it’s ready in under an hour! Rich chunks of chuck roast are infused with the robust flavors of red wine, fresh herbs, and aromatic vegetables. It pairs perfectly with polenta, pasta, or even zucchini noodles!
Using the sauté function, heat a 6-8 quart Instant Pot.
Cut the beef chuck into 2 inch cubes, pat it dry with a paper towel. Season with 1 ½ teaspoons of kosher salt on all sides.
Add 2 tablespoons of olive oil in the Instant Pot once it's hot. Sear the meat on all sides ensuring it's browned, about 2 minutes per side. Remove the first batch and set it aside in a bowl. Repeat with the second batch and remove to the plate.
Add the remaining 1 tablespoon of olive oil along with the onion, carrots, celery and remaining kosher salt. Sauté for 5 minutes, stirring often. Then add the garlic, tomato paste and Worcestershire sauce and sauté for an additional minute.
Add the wine and scrape the faun that got stuck at the bottom of the Instant Pot with a wooden spoon, cook for 2 minutes to reduce the alcohol. Then add in the beef stock and stir to combine. Add in the meat along with the juices. Throw in the sprigs of thyme and bay leaves.
Close the lid, set to vent to seal. Select manual mode and set for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.
When the timer goes off, release the pressure to vent. Remove the bay leaves and thyme stems. You can shred the meat or leave it whole, but it should be fall apart at this point.
To thicken the sauce, add ¼ cup of the cooking juices into a small bowl. Add 1 tablespoon of cornstarch and stir it very well. Return it back to the pot with the meat and liquid.
Serve with polenta, cooked pasta, zucchini noodles, or spaghetti squash.
Notes
Stovetop Instructions
Season the meat all over with half the salt. Heat the oil in a Dutch oven over high heat. Once the oil is glistening, working in batches, add the meat and cook until browned all over, about 8-10 minutes total. Transfer the meat to a plate.
Reduce the heat to medium-low. Add the onions, carrots, celery and remaining half the salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the garlic and cook until fragrant, 1 more minute. Add the wine and scrape anything that got stuck to the bottom of the pot. Cook for 2-3 minutes to reduce the alcohol. Then add the beef stock. Increase heat to high and bring to a simmer.
Return the meat to the pan along with any collected juices. Add the thyme and bay leaves. Cover, reduce the heat to low, and cook until the beef is very tender and falling apart, 3 to 3½ hours. Discard the thyme and bay leaves. Using tongs or two forks, remove the beef to a cutting board and shred it, discarding any large pieces of fat.
Return the ragu to a rapid simmer over medium high heat. Cook until reduced by half, about 10 minutes. Return the shredded beef to the pot and stir to incorporate.